Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Toasted Cinnamon-raisin Bagels:
Boiled All Types Kidney Beans have 4.7 times more Vitamin B5, 2 times more Vitamin B6, 1.3 times more Vitamin B9, 2 times more Vitamin C and 10.5 times more Vitamin K than Toasted Cinnamon-raisin Bagels.
While Toasted Cinnamon-raisin Bagels contain more Vitamin A, 2.1 times more Vitamin B1, 4.6 times more Vitamin B2, 5.2 times more Vitamin B3 and 11.3 times more Vitamin E than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Toasted Cinnamon-raisin Bagels have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Toasted Cinnamon-raisin Bagels:
Boiled All Types Kidney Beans have 1.8 times more Calcium, 1.4 times more Copper, 1.8 times more Magnesium, 1.3 times more Manganese, 1.7 times more Phosphorus, 2.5 times more Potassium, 1.2 times more Zinc and 2.5 times more Water than Toasted Cinnamon-raisin Bagels.
While Toasted Cinnamon-raisin Bagels contain 1.8 times more Iron, 30.3 times more Selenium and 370 times more Sodium than Boiled All Types Kidney Beans.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 4 times more Omega 3 and 2.6 times more Fiber than Toasted Cinnamon-raisin Bagels.
While Toasted Cinnamon-raisin Bagels contain 2.3 times more Energy, 3.6 times more Fat, 6.3 times more Omega 6, 2.6 times more Carbohydrate and 20.1 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Toasted Cinnamon-raisin Bagels have similar amounts of Protein per 100 g.
Both Boiled All Types Kidney Beans as well as Toasted Cinnamon-raisin Bagels have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.